Turkish (cezve)
Also called Ibrik, Turkish coffee, Greek coffee
Powder-fine coffee simmered with water (and often sugar) in a small pot, served unfiltered.
- Coffee
- 7 g
- Water
- 70 g
- Temperature
- Heat slowly to just under a boil
- Grind
- Powder, finer than espresso
- Time
- 3:00
About
One of the oldest brewing methods still in use, spread through the Ottoman Empire from the 1500s. Fortune-telling from the grounds is a custom in several countries.
From Wikipedia
A cezve (Turkish: cezve, pronounced [dʒezˈve] ; Serbo-Croatian: džezva / џезва; Arabic: جِذوَة), also ibriki/briki (Greek: μπρίκι), srjep (Armenian: սրճեփ), rakwa (Arabic: ركوة), ghallaya (Arabic: غلاية), or kanaka (Arabic: كَنَكَة), is a small long-handled pot with a pouring lip designed specifically to make Turkish coffee. It is traditionally made of brass or copper, occasionally also silver or gold. In more recent times cezveler are also made from stainless steel, aluminium, or ceramics.
Text from the Wikipedia article Cezve by its contributors, under CC BY-SA 4.0.